Spicy Garbanzo Bean Soup
Yield
6 servingsPrep
60 minCook
4 hrsReady
5 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
|
|
| 3 | quarts |
water
|
*
|
| 1 | each |
onions
coarsely chopped |
|
| 2 | each |
potatoes
scrubbed and diced |
|
| 28 | ounces |
tomatoes, canned
whole, chopped, with liquid |
|
| ½ | cup |
parsley leaves
chopped fresh |
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
saffron threads
powdered |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| ¼ | cup |
lemon juice
fresh |
|
| ¼ | cup |
cilantro
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
|
|
| 3 | quarts |
water
|
*
|
| 1 | each |
onions
coarsely chopped |
|
| 2 | each |
potatoes
scrubbed and diced |
|
| 809.2 | ml/g |
tomatoes, canned
whole, chopped, with liquid |
|
| 118 | ml |
parsley leaves
chopped fresh |
|
| 5 | ml |
turmeric
ground |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
ginger
ground |
|
| 0.6 | ml |
saffron threads
powdered |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 59 | ml |
lemon juice
fresh |
|
| 59 | ml |
cilantro
fresh |
|
Directions
Place the beans and water in a large soup pot.
Bring to a boil, turn off the heat and let rest for 1 hour.
Add the onion, bring to a boil again, cover and cook over medium heat for 3 hours.
Add the remaining ingredients except lemon juice and cilantro.
Cook for 1 more hour.
Stir in the lemon juice and cilantro just before serving.
